These pops are uber-fudgy, thanks to a combo of chia seeds and cocoa powder. If you don't have the patience to wait for the frozen version-no problem, the pudding is just as delicious.
Recipe courtesy of Food Network Kitchen
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Total:
10 hr 20 min
(includes chilling and freezing times)
Active:
20 min
Yield:
4 servings
Level:
Easy

Nutrition Info

Healthy
Total:
10 hr 20 min
(includes chilling and freezing times)
Active:
20 min
Yield:
4 servings
Level:
Easy

Nutrition Info

Healthy

Ingredients

Directions

Watch how to make this recipe.

Special equipment: Four 3- to 4-ounce ice pop molds

Combine the milk, chocolate, cocoa powder, agave and a pinch of salt in a medium saucepan and set over medium-low heat. Cook, whisking constantly, until the chocolate melts and the cocoa dissolves, 6 to 8 minutes. Pour the chocolate mixture into a medium bowl. Stir in the chia seeds and vanilla. Let cool to room temperature, about 1 hour.

Cover and refrigerate the mixture until chilled and the chia seeds are plumped, about 1 hour more, stirring halfway through.

Divide the mixture evenly among four 3- to 4-ounce ice pop molds. Freeze until solid, at least 8 hours and up to overnight. Let sit at room temperature for a few minutes before unmolding.

The pops will keep in the freezer for up to 2 weeks.

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